Braised Short Ribs

April 9, 2013 8:55:32 AM PDT
In honor of the 3rd Annual Blue Chip Brewfest at Blue Chip Casino, Hotel & Spa, Michigan City, Indiana, Executive Chef Patrick Higgins has added beer to these Midwest favorite dishes.

  • 2 lbs. beef short ribs
  • 2 tablespoons olive oil
  • 3-4 sprigs of thyme
  • 1 bay leaf
  • 1 medium yellow onion (diced)
  • 1 medium carrot (diced)
  • 2 stalks of celery (diced)
  • 5 garlic cloves
  • 2 tbs tomato paste
  • 3 cups dark beer
  • 2 cups beef/veal stock
  • kosher salt
  • black pepper

Pre-heat oven to 300 degrees. Season ribs with salt and pepper, dredge in flour and sear in a heavy bottomed pot. Remove and brown carrots, onion and celery with tomato paste. And garlic thyme and bay leaf. Deglaze with beef/veal stock and add beer. Add ribs back in pot. Cover and braise in oven for 3 hours. The last 30 minutes remove lid. Remove from oven and let rest for 10 minutes.

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